I absolutely love this recipe and I must admit to making a few small changes but if you want to see her original recipe you can google it. You’ll have to buy a chicken some place that will be able to spatchcock it (butterfly it)– Whole Foods butcher will do this as well as your local butcher. Then when you get home and are ready to cook with it just press down on the chicken and sort of flatten it out. You’ll also need a cast iron pan large enough to hold it. I used a 12″ size pan and it was perfect. Believe me this is one of the most satisfying meals I can think of. Serve with whatever sides you like — we had homemade cranberry sauce , rice pilaf and roasted string beans. Perfection on a plate. Ina Garten has created some of the best recipes for home cooks today. The ingredients are all accessible and the presentation is beautiful and the food is delicious. This particular way of roasting a chicken is particularly delicious. This is what I did the other night and it was nothing short of fabulous.

Enjoy and thanks again to Ina Garten.

Ingredients:

2 teaspoons fresh thyme leaves

1 teaspoon whole fennel seeds

Kosher Salt and Freshly ground coarse black pepper

1 Lemon — sliced 1/4″ thick slices

2 large garlic cloves, minced she says thinly sliced but I prefer to mince

1 yellow onion, halved and sliced 1/4 ” thick

1/3 cup good olive oil

1 app. 4 lb. chicken, backbone removed and butterflied ( spatchcocked)

1/2 cup dry white wine, such as Pinot Grigio

Juice of 1 lemon

Directions:

Pre-heat the oven to 450 degrees

Place the thyme, fennel seeds, 1 Tablespoon Kosher Salt and 1 Teaspoon pepper in a mini food processor and process until ground.

Pour the olive oil into a small glass measuring cup and add the herb mixture and set aside

Distribute the lemon slices on bottom of 12″ cast iron skillet and distribute the onion and minced garlic on top of the lemon slices.

Place the chicken on a separate baking sheet and pat it dry then turn the chicken skin side down and using a brush add about 1/2 the olive mixture to chicken. Turn the chicken skin side up, make sure it’s dry using paper towels ( very important for crispy skin) and brush remaining mixture all over the top of the chicken. Place chicken on top of the onions and lemons skin side up.

Roast the chicken for 30 minutes. Remove from oven and pour the wine into the pan but not on the chicken just into the area that’s open around the chicken. Roast for another 10-15 minutes until a meat thermometer inserted into the thickest part of the breast registers 155-160 degrees.

Remove the chicken from the oven and sprinkle with the lemon juice, cover the skillet tightly with aluminum foil and allow to rest for at least 10 minutes. Cut the chicken into quarters or however you like and serve hot with pan juices, cooked lemon and onions. I spoon some of the juice onto the top of chicken before serving.

This is so my kind of meal once the weather starts to turn a little colder. It’s made with a store bought rotisserie chicken and this chicken chili is all made in one pot on the stove-top. It’s filling and the different peppers add a wonderful mix of flavors to the chili. You’ll need a large dutch oven sort of pot for this and you’ll have some left overs for sure depending on how many people you’re cooking for.

I crumbled some tortilla chips on top of my chili and added a dollop of sour cream which added to the flavor. Cheese is also a wonderful topping here.

Of course if you hate cilantro you can eliminate it and be careful cutting the peppers, the seeds and ribs in the pepper hold all the heat. It’s your call how spicy you’d like it. I like spicy but don’t really use the seeds and I keep it mild and more family-friendly because you never really know how spicy it can get adding the seeds and ribs. I also use rubber or latex gloves while cutting and be careful not to touch your eyes till you’ve completely washed your hands. If I want heat I can add a shot of Chohula to my own.

This chili does thicken considerably as it sits. If you make it ahead of time, you may want to add broth or water depending on how thick you like it.

Leftovers are great and this chili can be frozen for up to 3 months. Reheat it on the stovetop over medium-low heat and you may want to add some broth or water to it as well.

Enjoy!

Ingredients:

4 cups chicken broth, divided

2 15 oz. cans white beans (cannellini)–drained and rinsed

2 Tablespoons extra virgin olive oil

1 large yellow onion, diced

1 jalapeno pepper , seeded and minced

2 medium poblano peppers, seeded and diced

4 garlic cloves, minced

1 Tablespoon ground cumin

1 1/2 teaspoons ground coriander

1 teaspoon ancho chili powder

Kosher Salt to taste

1 Rotisserie chicken, skin removed and shredded

3/4 cup frozen corn

1 Tablespoon fresh lime juice, from one lime

*1/4 cup fresh chopped cilantro –we like it a lot but not everyone does I know so just omit it

Optional Toppings:

Sour Cream

Crushed Tortilla Chips

Shredded Pepper Jack or Cheddar Cheese

Lime Wedges

Directions:

Get all ingredients chopped and ready to cook.

In a food processor , blend 1/2 of the beans (1 can) with 1 cup of the chicken broth and set aside with the remaining drained beans

Add the olive oil to a large pot or Dutch Oven and heat it over medium high heat. Add the onions, jalapeño pepper and poblano peppers and cook, stirring frequently until soft about 4-5 minutes.

Add the garlic and cook for another minute or so, then add the cumin, coriander and ancho chili powder and continue to cook, stirring frequently for another few minutes. Add the Chicken Broth, pureed beans and app. 1/2 teaspoon kosher salt, bring to a boil and then reduce the heat to low and simmer, uncovered for 20 minutes.

Stir in the shredded chicken, reserved whole can of beans, corn and lime juice; bring back to a simmer and cook until everything is heated through, about 5 minutes. Taste and adjust salt . Stir in the chopped cilantro. It will be somewhat soupy still and that’s OK. The longer it sits the thicker it will get. I let it cook for probably an hour or so and If it’s too thick you can add a little water. It’s really a chili so I like it thick but it’s totally up to you how you like it.

This is an alternative low carb and gluten free pizza crust made with ground chicken. It’s high in protein and pretty darn delicious. And a good way to get some protein into your kids.

It’s simple and easy to prepare and you can do whatever toppings you prefer . I made this last night and it cooks up super fast , just a handful of ingredients that I happen to have on hand. I didn’t use toppings but do as you prefer.

Press the ground chicken for a thin and even crust — if it’s too thick you might end up with a soggy middle and nobody wants that. Let it rest for about 5 minutes before adding sauce and toppings, this will allow it to set and hold up better.

I made 1 lb. ground chicken and we ate the whole thing. I suggest doubling up recipe for more but use a larger sheet pan so base of chicken is still thin. After the first bake at 400 degrees turn up the oven to 425 degrees which will help the cheese melt perfectly and gives everything a golden, bubbly finish. Don’t overload with toppings, this crust is sturdy but piling on too many wet ingredients (extra sauce etc) Keep it balanced for the best texture.

I used a cooking spray like Pam so didn’t use parchment paper but you can use parchment paper for easy removal but I had no problem using cooking spray. You’ll need a rimmed baking sheet.

again this is basic recipe 1lb. fed the two of us, double for more but follow directions above.

Ingredients:

1 lb. ground chicken — I used 93/7 but use what you like I just figured a little more fat would make it less dry.

app. 1/2 cup grated parmesan cheese

app. 1 cup shredded mozzarella cheese

app. 1 cup marinara sauce — I happen to have Raos Pizza sauce in the house but any sauce will do

1/2 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

Olive Oil or Olive Oil Spray

*crushed red pepper flakes — which I of course added

*toppings are your call but read what I wrote in heading

Directions:

Preheat oven to 400 degrees

line a baking sheet with parchment paper or use cooking spray or use aluminum foil and spray that with non stick cooking spray

In a bowl mix the ground chicken with 1/4 cup parmesan cheese, 1/4 cup mozzarella cheese, and seasonings

Scoop the chicken mixture onto the prepared pan and form it into a flat rectangle. I really pressed and try to get it even ( see pic) ends may have been a little thinner which came up very crispy which I liked a lot. I also gave it a very light spray of olive oil this step may or may not have been necessary but I did it. You can also drizzle real EVOO over it — up to you

Bake till golden app. 12-15 minutes

Remove and let it sit for app. 5 minutes and crank oven up to 425 degrees

Top the chicken crust with sauce, sprinkle the remaining 1/4 cup parmesan cheese, 3/4 cup mozzarella or just use however much cheese you want use my numbers as a guideline, add on your toppings if any season it with a sprinkle of crushed red pepper if you’d like , some Italian seasoning and you can add a sprinkle of garlic powder as well

Put pizza back in hot oven and bake until melted and bubbly, app. 6-10 minutes depending on your oven

allow to sit for a few minutes before cutting into it